Gary's was quite nice. Great Calamari to start a terrific "Date Night" on Friday night. Thanks chef Paul and our wonderful server Rob for making our night and dinner terrific. The lobster ravioli was very tasty as was my scallops with fried spinach. While the drinks were good pours, the beer selection needs some work but it sure didn't stand in the way of our good experience and wonderful meal. We would have liked hand made lobster ravioli, but that was not the case, but it was still pretty tasty. The restaurant is a good alternative for us living over here on the far West side for a dinner. I also wish it was a bit more soundproofed, even when the fellow doing the entertainment was not playing, we were at our vocal limits across from one another in a far-off booth. You all know we don't go out very often while we are here in Atlanta as I like to cook almost every night, but again, it is another independently owned place with good prices to head for when I need a break from the kitchen or we NEED a date night.

That's odd. When you inspect the images they have a date of 4/26/1992. I think you time warped 20 years back to Gary's Bistro.

Edited to add; Note the grin emoticon. I said 1992 because both of those dishes were ubiquitous of that era. Not that they both can't be tasty if done right (and those two look very tasty).

I did somehow miss the grin, I'll take food that good no matter what era they are from. I like Chef Paul and his offerings, his sous chef is able to put out a great representation of his recipes when Chef Paul is out for the day as he was on this day. We have fewer choices here on the far East side but we are getting a few good places that we can report on.

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« Last Edit: May 15, 2012, 08:12:13 PM by Mike GadgetGeek Stock »

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"It's your last day on earth, what is your final bite to eat?" Eric Ripert

I read somewhere that Chef Paul was making some chicken pot pies for lunch so I had to try one today for my late brunch. I made the mistake of having a delicious cup of the lobster bisque first not knowing that this pot pie is about 8 /12 X 11. He does them open face on Puff pastry. He starts with a couple-a-buttered sheets of puff pastry then (I think) blind baked to get the bottom a bit crisp topped with his made-from-scratch chicken pot pie filling with large chunks of possibly poached chicken worked into this fairly standard (except for the deep flavor and the addition of red bell pepper chunks). It was way good and a good price. I honestly will ask for a half portion if he puts it on the lunch menu again. I didn't finish mine, (I could have taken 1/2 of it home in a box). I rate this one delicious lunch.

I read somewhere that Chef Paul was making some chicken pot pies for lunch so I had to try one today for my late brunch. I made the mistake of having a delicious cup of the lobster bisque first not knowing that this pot pie is about 8 /12 X 11. He does them open face on Puff pastry. He starts with a couple-a-buttered sheets of puff pastry then (I think) blind baked to get the bottom a bit crisp topped with his made-from-scratch chicken pot pie filling with large chunks of possibly poached chicken worked into this fairly standard

Interesting approach. I personally prefer the pastry on top.

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"It's your last day on earth, what is your final bite to eat?" Eric Ripert